Homemade classic basil pesto with pine nuts is as traditional Italian recipe known as Pesto alla Genovese. This famous Italian pesto originates from Liguria, a stunning coastal region in northern Italy. It is one of the most popular sauces in Italian cuisine and has become famous worldwide.
This homemade classic basil pesto with pine nuts recipe has been in my family for generations and is one of my favorite sauces. It’s made with simple ingredients: fresh basil, parsley, garlic, pine nuts, olive oil, salt, and Parmigiano Reggiano. What sets this recipe apart from others is that my mother always added fresh parsley. While some recipes include non-traditional ingredients like lemon juice to enhance flavour and preserve colour, it’s not something I would add to pesto. I cherish the taste of the traditional pesto I grew up with.
Why you should make Homemade Classic Basil Pesto
- Simple to make: Just throw the ingredients into the blender, and that's it. No cooking required except for the pasta.
- It's delicious: The flavours come together beautifully to create a rich, herby, and deliciously flavourful sauce.
- It's versatile: Perfect on pasta, potatoes, sandwiches, or in salads. It’s a great staple to keep around for instantly elevating the flavour of countless dishes.
I love making pesto with a food processor—it’s so easy—but my mother used to make it with a mezza luna. A mezza luna (Italian for “half-moon”) is a curved blade with one or two handles, perfect for quickly chopping herbs, vegetables, nuts, and garlic using a rocking motion. A food processor is safer, faster, and more efficient than a standard chef’s knife for tasks like pesto. If you’re using a food processor, chill the blades and bowl in the refrigerator for about 10 minutes until very cold to help preserve the pesto’s vibrant green colour.
How to store Basil Pesto
- Pesto can stay fresh in the fridge for up to 5 days if stored in an airtight container. Adding a thin layer of olive oil on top creates a seal that prevents oxidation.
- Pesto can stay fresh in the freezer for up to six months. Store it in airtight containers or jars, or freeze it in ice cube trays, then pop out the cubes once frozen and transfer them to a ziplock bag for easy storage.
Enjoy making simple Italian recipes
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If your family is like my family, homemade basil pesto won't last long. We love it. Let me know what you think in the comments.
Homemade Classic Basil Pesto with Pine Nuts Recipe
Homemade classic basil pesto with pine nuts is as traditional Italian recipe known as Pesto alla Genovese. This famous Italian pesto originates from Liguria, a stunning coastal region in northern Italy. It is one of the most popular sauces in Italian cuisine and has become famous worldwide.
1
cup20
minutes20
minutesIngredients
3 cups fresh basil leaves
1/4 cup fresh parsley leaves
1 garlic clove
1/4 cup pine nuts
100 ml extra virgin olive oil
1/3 cup parmigiano Reggiano (parmesan) grated
1/8 tsp salt
Directions
- Wash and Prep Basil: Rinse the basil leaves under cold running water, then place them in a large bowl of ice water for 3–4 minutes. This helps keep their vibrant color and slows down oxidation.
- Dry Thoroughly: Once the basil is chilled, gently pat it completely dry with a kitchen towel—this step is key, as any moisture can lead to oxidation and darken the pesto.
- Blend Dry Ingredients: Add the basil and parsley to the chilled food processor, along with the garlic, pine nuts, salt and grated Parmigiano Reggiano. Blend everything for about 1 minute until well combined.
- Add Oil and Finish: Next, pour in the extra virgin olive oil and blend for about 5 minutes, until you have a smooth, creamy, and vibrant green pesto sauce.
Notes
- Succes Tips
Pesto should never get too warm while blending, as heat can change its flavour and make the colour darker. To avoid this, use the lowest speed on your food processor and blend in short pulses, pausing often to prevent friction heat. - If the pesto feels a bit too thick before serving, stir in 1–2 tablespoons of pasta cooking water to make it smooth and silky. This lets the sauce coat the pasta perfectly while keeping its fresh flavour.
